About Me

I grew up here on my dad's farm that we turned into the Sainte Genevieve Winery over 20 years ago. I'm the educated enologist and he's the experienced farmer/business man. We try to treat the land and the wine with kindness, like a member of our family(sometimes we treat them nicer than family ;)) This is our little place on earth, and I thought you might enjoy seeing it from my perspective.

Season short ribs with salt and pepper. Working in batches in a large pot, cook ribs in oil on medium high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cool one minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. Makes 4 servings.

Recipe courtesy of my sister in law, Amanda, one of the best cooks I know. Yum-O!

1 comment:

Anonymous
said...

Thanks for the compliment-- Joe found the recipe on the internet so I can't really take any credit.... other than being brilliant enough to substitute the wine for an obvious good choice- Bolduc! --Amanda